BBQ Dry Rub
There's nothing quite like a homemade BBQ Dry Rub! Not too salty, not too sweet; it's just right. Seasoned with staples from your spice collection, this is a perfect way to use up neglected ingredients in your pantry. Try this blend over meats to give your dinner a summery flare any time of the year!
Servings: 7
Calories: 28kcal
Ingredients
- 2 tablespoon brown sugar packed
- 2 tablespoon smoked paprika
- 1 teaspoon pepper
- 1 teaspoon salt or to taste
- 2 teaspoon chili powder
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne
- 1 teaspoon dry mustard
Instructions
- Mix all the ingredients together well, making sure to work through any clumps of brown sugar.
Notes
- Recipe yields just under 1/2 cup (7 tbsp plus 1/2 tsp).
- If you're having trouble with clumps of brown sugar, give the bowl a shake to let all the clumps rise to the top. Use your (clean) fingers to run through and break up the pieces, then whisk them back into the rub.
- Transfer your blend to an airtight container, ideally with a twist-to-seal lid. Store in a cool, dark, dry place such as your pantry or spice drawer. Your blend will last 3-4 years if stored properly. The spices will never go "rotten", but they will eventually stale. The best way to see if your blend is still good is a simple smell test.
Nutrition
Serving: 1tbsp | Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 348mg | Potassium: 76mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1273IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg